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Here's a way to use up overripe bananas that not only tastes good, but looks good. (The recipe can be adapted to muffins, as well.)


2/3 cup sugar

6 tablespoons butter

1 1/3 cups flour

1 teaspoon soda

Dash salt

3/4 teaspoon baking powder

2 eggs, beaten

2 ripe medium bananas, mashed

1/2 cup apricot jam

Walnut or pecan halves

Cream butter and sugar until light and fluffy; add eggs and bananas. Add flour, salt, soda and baking powder; mix well.

Grease and flour a 9-inch loaf pan. Add batter. Bake 1 hour in a preheated 325-degree oven or until toothpick comes out clean.

Melt jam on low heat and brush thickly on top of bread while it is still warm. Place nuts in decorative pattern while jam is still soft.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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